Pulled Pork: Crock Pot Style

Submitted by LaPlacaRifa48619

Pulled pork has been an East Coast barbecue staple since American colonial times. It got it's start in the Carolinas--all due to the state of dental hygene at the time.
In American Colonial times, folks lost a lot of theit natural teeth at an early age. Periodontal disease, gingivitis, scurvy, cavities...stuff we knock down with proper diet and thrice-daily useage of brush-borne dentifrice...were par for the course during that time.
Natch, having few-or-no teeth meant eating was going to be a chore unto itself. The servants of these folks found that if the slow-cooked smoked, spiced pork roast for a few hours, you could shred the meat with merely gentle pressure from a fork. Naturally, this made it easier to gum-and-gulp down.
And so, "pulled pork" was born.
My recipie is for a mild variety of pulled pork, with more accent on timer in the broth and less on spiciness. A few drops of Tabasco sauce can be added, if you like your food a bit on the zippy side.
I also included a recipe for making "Pulled Pork Sandwiches au mode Johnston."

Ingredients

2.5 lb pork shoulder

36 ozs beer

32 ozs Barbecue Sauce

2 tbls seasoned salt

2-3 tsp Tabasco sauce
Optional

16 Hamburger Buns

32 Slices Processed Cheese
Optional

¼ cup yellow mustard

Instructions

A) Plug in Crock-Pot.B) Put seasoned salt and 16 oz of barbecuse sauce into crock pot.C)Pour 12oz beer into pot,(this is where you would add the Tabasco sauce, if you are going to use it) and stir with whisk until BBQ sauce is liquified.D)Plop roast into crock pot, pour rest of beer into pot to cover roast. then cover pot and put the ceramic part into refrigerator to soak.

E) After 8-10 hours soaking, put ceramic insert into heating base. Flip the switch to high for two hours and let it cook.

F) After two hours (do not open Crock Pot at this time, lower heat to "low" and let cook for 6-8 hours.

G) After meat is done, remove from pot and shred it with a fork. Toss the broth.